Pumpkin Arugula Pita

The title of this recipe does not do it justice, but I've been enjoying this treat for lunch this week. Last month's Everyday Food magazine had some tips for using and enjoying canned pumpkin puree. Some of them included mixing with cream cheese and smearing on a bagel, adding to a smoothie, stir some in soup, etc. The one that caught my attention, however, was to spread some puree on a tortilla, top with feta and arugula. All of those ingredients are lunch staples in our home, so I decided to give it a try. There is no real recipe, but here are my thoughts.
*Start with a whole-wheat tortilla or pita (I like the pitas best).
*Spread a moderate layer of pumpkin puree on top. If it is too thin, you won't taste it, but don't put a goopy layer on like I did the first time...way too pumpkin-y. So, I'd say about 1/8-1/4 inch thick.
*Sprinkle some feta cheese on top and a little fresh-ground pepper. Pop in a toaster oven or under the broiler for a few minutes until the cheese starts melting and the pumpkin is warmed.
*Remove to a plate and top with a generous pile of baby arugula.
*Drizzle with balsamic vinegar and extra-virgin olive oil. Use a knife and fork to cut up and enjoy.